@themoodyfoody 💕🤗Thanksgiving recipe series begins with Honey Butter Cornbread which is the perfect Thanksgiving side dish. This recipe is easy because t... See more
Ingredients
For the Cornbread:
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups milk
⅔ cup vegetable oil
2 large eggs
1 (15-ounce) can of cream-style corn
For the Honey Butter:
½ cup unsalted butter (melted)
¼ cup honey
Instructions
Prepare the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure everything is evenly distributed.
Mix the Wet Ingredients:
In a separate bowl, whisk together the milk, vegetable oil, eggs, and the can of cream-style corn (this is the secret to super moist cornbread!).
Combine Wet and Dry Ingredients:
Make a well in the center of the dry ingredients and gradually pour in the wet mixture. Stir gently until fully combined, but be careful not to overmix.
Prepare the Baking Dish:
Grease a 13x9-inch baking dish with butter. Pour the cornbread batter evenly into the dish.
Bake the Cornbread:
Preheat your oven to 400°F (200°C). Bake the cornbread for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Make the Honey Butter:
While the cornbread is baking, mix the melted butter and honey in a small bowl.
Glaze the Cornbread:
About halfway through baking, brush the top of the cornbread with the honey butter for an extra layer of sweetness and shine. Reserve some for serving.
Serve:
Let the cornbread cool slightly before slicing. Serve warm with the remaining honey butter for drizzling.